醋蛋制备工艺及药理作用研究进展

Research Progress on Preparation Technology and Pharmacological Action of Vinegar Egg

醋蛋是我国民间流传已久的一种保健食品,被人们广泛用于老年疾病的预防与治疗,特别是对高血脂、高血压、抗氧化等老年疾病有不错的效果。但因为有醋酸的存在,酸度高而不利于老年人服用,同时味道腥膻,超出大多数人的接受范围,且醋蛋以醋蛋液的形式存在,不利于携带、使用,基于以上问题,研究人员多次尝试对其制备工艺进行改进,且对产品进行改善。此外,为了更好地了解醋蛋的作用,弄清醋蛋作用机制,科研人员对醋蛋进行了多种药理作用的研究,通过体外体内实验对其功效进行了验证。本文就醋蛋工艺改进及药理作用的研究进行了简单的总结概括,就醋蛋现有问题发表个人意见,以期为开展醋蛋的进一步研究奠定坚实的理论基础及丰富发展方向。

Vinegar egg is a kind of dietary supplement which has been handed down in our country for a long time.It is widely used in the prevention and treatment of old atic acid,high acidity is not conducive to the elderly to take,and smell smell of mutton,beyond the acceptance ge diseases by the people,especially for the diseases such as hyperlipemia,hypertension and antioxidation.But because there is aceof most people,so the researchers have made several attempts to improve its preparation process.In addition,in order to better understand the role of vinegar eggs,to understand the mechanism of vinegar eggs,researchers have conducted a variety of studies on the pharmacological effects of vinegar eggs,through in vitro and in Vivo experiments to verify its efficacy.In this paper,the improvement of vinegar egg processing technology and the research of its pharmacological action were summarized briefly,and the existing problems of vinegar egg were discussed,so as to lay a solid theoretical foundation and enrich the development direction for further research.